Taste Tibet Menu & Prices — Oxford

tastetibet.com

A mix of heavenly vegan moms and big beef momos. We hand-make all our momos from scratch. Served with a light soy side.

Highly rated · Our signature dish! All our heavenly vegan momos are hand-made from scratch using leaf spinach, Chinese chives and sweetheart cabbage. Served with a light soy side. (Vegan)

Our signature dish! All our big beef momos are hand-made from scratch. Served with a light soy side. (Dairy free)

Get your greens in with this banging broccoli side, stir-fried with soy, garlic, sesame oil and red chilli. (Vegan)

A must-have side: cabbage has never tasted this good. (Vegan)

This is where our chefs take out their frustrations - they literally smack the cucumber. When it's bruised it's then better able to absorb the garlic and oils added. Never has cucumber tasted so fresh and juicy.

In Tibet, this pickle is eaten alongside curries and noodle dishes, and also makes a great pairing for beer. It's highly moreish - note it also comes in jars for those who need ready stocks!

Our 2 vegan mains of the week + Tibetan dal + rice + one heavenly vegan momo. (Vegan)

Highly rated · Our 2 meaty curry dishes of the week + Tibetan dal + basmati rice + one beef momo. (Dairy free)

Freshly-made to order, our flatbread is the perfect mate for any curry or stir-fry, as well as all our leafy sides. (Vegan)

(Vegan)

Highly rated · Our legendary chicken curry, the festival cure-all, the original and best! We suggest adding some Tibetan flatbread or basmati rice as a side. (Halal)

Our dal is a timeworn classic and the perfect complement to any curry. Serve with Tibetan flatbread or basmati rice.

Our classic vegan curry. We suggest adding Tibetan flatbread or basmati rice on the side. (Vegan)

Made using firm tofu and abundant green veg, this mouthwatering vegan dish is a firm favourite in Tibet's many monasteries. Enjoy with basmati rice and Tibetan dal.

We often think of this one as a kind of Tibetan chilli con carne. Our ground beef is gently spiced but with a deep, rich flavour. Add a good dollop of delicious dal and some rice or Tibetan flatbread. (Gluten free)

Tsampa is roasted barley flour - the Tibetan staple food. We make our tsampa truffles using home-made butter, and organic honey and chocolate. They're the perfect way to finish your meal. (Vegetarian)

Chef Nyima brought this one from New York, where he worked in Indian restaurant kitchens for over 15 years. It is widely recognised to be the best and most authentic biryani in Oxford. Don't miss it. (Halal)

Chef Nyima brought this one from New York, where he worked in Indian restaurant kitchens for over 15 years. It is widely recognised to be the best and most authentic biryani in Oxford. Don't miss it. (Vegetarian)

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box. (Halal)

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box. (Vegan)

Our stir-fries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box.

Our momos love the frying pan - reheat them for a few minutes on each side for some wonderful crispy bottoms. Full instructions on the box. (Vegan)

Our momos love the frying pan - reheat them for a few minutes on each side for some wonderful crispy bottoms. Full instructions on the box. (Dairy free)

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box. (Vegan)

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box. (Vegan)

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box.

Our stir-fries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box.

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box. (Vegan)

Our stir-fries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box.

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box. (Vegan)

Our stews love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box.

Our stews love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box.

Our curries love the freezer. Just remember to add a little boiling water before reheating so that they stay juicy. Full instructions on the box.

When Chef Yeshi was growing up in rural Tibet, his father made the best chilli oil around. Yeshi has turned this recipe into Taste Tibet's much-loved momo dumpling dip. Our Sepen Chilli Oil is delicious with momos, but you can also use it with just about anything you fancy a kick out of. It is made using peppercorns from Yeshi's home in Tibet. (Vegan)

Spicy, sour and salty, Tibetan people enjoy this pickle as a snack or beer buddy, or add it to stir-fries. (Vegan)

Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau written for today's home cook. Learn to create comforting soups, stews and hand-pulled noodles, as well as Taste Tibet's legendary momo dumplings. Alongside the recipes, we bring you stories from Yeshi's home in Tibet and reveal nomadic Himalayan food culture and practices that have much to teach us about conscious consumption in an increasingly environmentally-aware age.Published by Murdoch Books, 2022